I’m a bit obsessed with cauliflower. I mean I could literally just eat a whole head of it raw.
Is that strange?
But anyway, since it has looked so amazing at the farmers market, we’ve gotten it the last few times and the other night, Ryan created a cauliflower mash with it that was absolutely amazing.
So because I’m cauliflower obsessed and this was a super delicious meal of Wild Caught Salmon steak and Cauliflower Mash, I wanted to share the recipe! (Maybe I should call this the Un-American meat and potatoes…even though I do like grass-fed steak and mashed potatoes…)
Salmon Steak and Cauliflower Mash
2 Salmon Steaks
1/2 tbsp Paprika
2 tsp cayenne pepper
Salt and pepper to taste
1 tbsp butter
1 tsp diced garlic
1/2 tbsp dill
1 tbsp cream
3/4 head cauliflower
Salt and pepper to taste
For Salmon Steaks:
Sprinkle with spices and then sear in a skillet (with 1 tbsp olive oil) on high heat for 1-2 minute each side. Then lower temperature to medium/low and cook to medium/medium rare. About 8-10 minutes.
Steam cauliflower until soft. When you transfer the cauliflower to the food processor, try to get rid of all extra water first. Put into a food processor with butter, garlic, dill, cream and salt and pepper. Blend until everything is mixed and there are no cauliflower chunks.
Then serve steak and mash together. If you are like Ryan, you may even enjoy a bit of hot sauce on your cauliflower mash!
The salmon steaks made one portion for each of us, but the cauliflower mash actually made about four servings…however, it was so good (and low-calorie) that we ended up consuming all four portions! (YUM!)
What random food do you love to consume…like raw cauliflower?
Also, since I’m into self-experimentation and have actually tried a number of the diets on Free the Animal’s list (and happen to agree with his findings), I thought it was interesting to share. What diet have you found to be most effective?
So since moving to Cali, fresh, wild caught fish has become more a part of our diet. So has local, seasonal produce. We been buying all of our fish and produce at the farmers market. For one, it is all local and usually organic. Two, it is actually cheaper.
Better, HEALTHIER food that is CHEAPER! Win, win, right!?!
We also added in more carbs. We’ve made corn tortillas with non-genetically modified corn. We’ve also used some rice (of course my preference is toward white rice). We usually cycle in days of higher and lower carb. I’ve been doing higher carb on days when I workout to replenish my glycogen stores and lower carbs on days when I don’t since my stores don’t get depleted.
I still focus on keeping my carb intake below 150 grams per day. (Although there is the occasional day I go above when I really feel depleted. I also know over the course of the week, my carb intake will even out to way below the 150 gram limit.)
Anyway, here are some delicious meals we’ve made recently that haven’t taken very long at all! (Especially fish…it cooks up in no time!)
Recipes to come! Hopefully this inspires some great weekend meals! What are you cooking!?!
P.S. Saw this guest post on Mark’s site the other day and thought it was very interesting. It is definitely something to think about when planning out a diet program. There are certain times of the year when losing weight can be more difficult…be those times when we know we will be traveling and partying or be those times when our body tells us that it wants more food!
Also this is a great article to get you thinking about carbs from Man Biceper Polly!